Ever crave some good Chinese takeout, but want a healthier option? I love this semi authentic Kung Pao Chicken recipe.
- Kung Pao Chicken sauce (below)
- 2 cups chicken broth
- 1 cup white rice*
- 2 teaspoons sesame oil
- 1/4 teaspoon salt
- 1 pound chicken, cut into 1" pieces
- 2 bell peppers, chopped
- 1 onion, chopped
- 1 cup carrots, sliced thin
- 1/2 cup peanuts
- 2 green onions, sliced
- 1/2 cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 teaspoon white vinegar, sub seasoned rice vinegar or white wine vinegar
- 2 tablespoons chili sauces, sub 2 tablespoons sriracha and 1/2 teaspoon garlic powder or minced garlic
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- Mix together all of the sauce ingredients and set aside.
- Mix together the 2 cups of broth, 1 cup rice, 2 teaspoons sesame oil, and 1/4 teaspoon salt in a medium pot, turn the heat to high to bring it to a boil, cover with a lid, turn the heat to low, and simmer for 20 minutes.
- Brown the pieces of chicken over medium high heat for 10 minutes in a large skillet.
- Add the bell peppers, onions, and carrots to the chicken and cook another 6-8 minutes.
- Pour in the the Kung Pao sauce and peanuts, and simmer another 5 minutes until the sauce has thickened.?
- Serve over the white rice, and top with sliced green onions.
You can use white or dark meat chicken or a combination of both for this recipe. If you are using brown rice, you will need to simmer it for 45-50 minutes total.
- Prep Time: 5 minutes
- Cook Time: 25 minutes